Ingredients for Aussie Tuna Summer Salad
- Romaine Lettuce (not used in recipe)
- 1/2 red onion, finely chopped
- Potatoes (not used in recipe)
- Button Mushrooms (not used in recipe)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 2 (185g) cans tuna in springwater, drained
- Balsamic Vinegar (not used in recipe)
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Garlic (not used in recipe)
- 1/4 cup fresh parsley, chopped (for garnish, optional)
- Basil (not used in recipe)
- Rosemary (not used in recipe)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 celery stalks, finely chopped
- 1/2 cup pitted kalamata olives, halved (optional)
- 1/2 cup mayonnaise (optional)
- 1 teaspoon Dijon mustard
- 4 cups baby spinach leaves
- 1 large cucumber, diced
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How to Make Aussie Tuna Summer Salad
- Combine the tuna, red onion, celery, and cherry tomatoes in a large bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the tuna and vegetables; gently toss to combine.
- Add the baby spinach, avocado and cucumber. Gently toss again to combine.
- Serve immediately or chill for later. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
69g
Fat
26g
Carbs
31g